Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.

Mix the flour and salt in a medium mixing bowl for the dumplings.

Add the water slowly and combine well with your hands.

On a lightly floured surface, roll into 1 and ½-inch thin cigar pieces. Note: When cleaning bowls and cups you used with flour, rinse them first in cold water; it will come off easier.

Heat a soup pot or Dutch oven on medium heat.

Add olive oil to the hot pot and heat.

Sweat the onions, celery, and carrots for about 2 minutes by not allowing browning by stirring occasionally.

Add the tomatoes and thyme and cook down for about 5 minutes.

Add the garlic, turmeric, parsley, smoked paprika powder, onion powder, habanero flakes, allspice, garlic powder, chili powder, and celery seeds, and constantly stir for 1 minute.

Add the coconut milk, and bring to a simmer.

Reduce the heat to one notch lower than medium and simmer for 5 minutes.

Add the chicken broth, smoked turkey, kidney beans, sweet potatoes, and white yams, and bring to a simmer (not boiling).

Once simmering has begun again, add the dumplings.

Cook for 15 to 20 minutes until the dumplings and tubers are cooked. You can test the tubers by sampling a piece on a spoon and cutting it in half, making sure it is not raw on the inside. The dumplings should be done when the flour is cooked in the middle, not show a dry white mixture when cut in half.

Make a slurry using three tablespoons of flour and a cup of the soup's hot broth, whisk well, and pour it back into the soup while simultaneously stirring the stew. Cook for one more minute.